Julia Child-Inspired Dijon Deviled Eggs (Easter Appetizer)

This delicious Dijon deviled eggs recipe is the perfect Easter appetizer - so easy that kids can make, yet elegant enough for holiday meals.

Those of you celebrating Easter in the weeks to come (or at least taking part in Easter egg hunts) may find yourselves inundated with hard-boiled eggs soon. Deviled eggs are a definite kid-pleaser, in my house at least.

My kids LOVE snacking on deviled eggs!

And this recipe makes the YUMMIEST deviled eggs I have ever eaten. Moreover, deviled eggs are a kid-friendly dish to make with little helpers. (The images in this post feature Chef Kimmie hard at work.)

Dijon deviled eggs are the perfect Easter appetizer recipe, and a great way to use up those hard-boiled Easter eggs!

So try some of these out on your Easter table this year, or with your hard-boiled Easter leftovers. They also work great for kiddo lunches and after-school snacks.

Originally published April 7, 2017; last updated April 2021.

Dijon Deviled Eggs

Prep: 5-10 min. Servings: varies

The basic idea:

  • 6 hard-boiled eggs, cooled and peeled
  • 2-3 T. mayonnaise
  • 2 t. dijon mustard
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 T. minced fresh chives
  • Paprika (optional)


  1. Slice each egg carefully in half. Using a butter knife as needed, carefully separate the yolks from the whites. Place yolks into a small mixing bowl. Place whites on a plate and set aside.
  2. Using the back of a fork, mash the yolks until there are no more large lumps. Stir in 2 T. mayonnaise. Add mustard, salt, and pepper and stir to combine well. Stir in chives. (If mix seems too dry, you can add up to another tablespoon of mayonnaise, until it’s creamy.)
  3. Divide the yolk mixture evenly among the whites. Garnish the tops of each deviled egg with a little paprika, if desired. Serve immediately; refrigerate any leftovers promptly.

Mix it up:

  • The proportions listed above are general guidelines. If you and yours like things a little spicy, you can add up to 3 teaspoons (1 tablespoon) of dijon mustard.
  • I admit, the lazy generally-short-on-time mama in me usually uses bagged hardboiled eggs from the store. If you have the time and patience to boil your own (particularly to monitor them so you don’t set off a bad chemical reaction that leads to less-than-perfect results, like difficulty peeling or green yolks), go for it. (And check out Julia Child’s recipe for hard-boiling eggs if this is a skill you don’t already possess.)
  • You can substitute dried chives for the fresh ones; this is what I do in the dead of winter when I can’t grab some fresh ones from outside my front door. But trust me: fresh ones are much better, if you can get some.
  • If you’d rather skip the egg-stuffing and just make egg salad, then chop up the egg whites as finely as you can and mix them in with the rest. (You may want to adjust the seasonings upward, if you go this route.)

The backstory

I learned this recipe by way of my younger brother Evan. Or more specifically, Evan’s obsession with cooking shows during our childhood.

From when he was a preschooler on, Evan was glued to public television reruns of Julia Child every chance he got. I rarely joined him in this pastime, but I distinctly remember paying attention one day: the day Julia Child was doing deviled eggs.


I remember the recipe sticking out to me because (in my recollection of how this particular episode went) Julia included two ingredients I didn’t expect: fresh chives and dijon mustard. “That’s easy enough that I could make that myself!” I remember thinking. (Mind you, I was probably all of seven at the time – the age Kimmie is now.)

That’s how deviled eggs became one of the first things I learned how to “cook” all by myself. My mother apparently agreed that this recipe was tastier than hers, because from then on I was the Official Deviled-Egg Maker for every Easter, every cocktail party my parents threw (this was the ’70s-’80s, after all!), etc.

Before drafting this post, I tried to research the original recipe for Julia Child’s deviled eggs, only to find no signs of either dijon or chives in any deviled egg recipe bearing her name. But I swear, that’s where I remember learning how to make deviled eggs this way. So whether this was your idea or not, Julia, thank you – and thanks as well to Evan.


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33 thoughts on “Julia Child-Inspired Dijon Deviled Eggs (Easter Appetizer)”

  1. I was just writing on someone elses blog that I am not a huge fan of them but EVERYONE in my family loves them!

  2. I have never tried Dijon Deviled Eggs before but would love to try it out. I am sure my daughter will love it!

  3. Isn’t it funny when you can distinctly remember something but then find no evidence of it?! I make mine with a very similar recipe. It’s either yellow mustard or dijon, depending on what I have in the fridge at the time. But I’ve never tried with chives, I’ll have to do that next time.

    1. Super Mom Hacks

      The chives are SO good! I was cleaning the dead leaves out of our tasting garden the other day (finally!) while the girls were running in the sprinkler, but forgot to check how far along the chives were…hopefully they’re starting to grow again, now that the weather is warmer!

  4. These look delicious! We just got the 5-dozen pack of eggs from Costco and they are taking up the back corner of my fridge – ready to be made into deviled eggs 🙂 It is so cute your brother loved those cooking shows as a kid….I remember watching Graham Kerr early on weekend mornings.

    1. Super Mom Hacks

      I know, what kid glues himself to cooking shows on public TV? Although I guess the modern equivalent is cooking videos on YouTubeKids, which my youngest seems to be addicted to lol…

  5. These deviled eggs are going to without a doubt be a hit at my family’s Easter celebration! We are all “spicy food” lovers and the Dijon Mustard is going to be a great surprise for them. Thanks for the great recipe!

    1. Haha – great minds think alike, I guess! Gotta make more of these soon, just wish my chives weren’t covered with SNOW! 🙁

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